Anguillan Coconut Pastissets

Ingredients

In the original Spanish version of Pastissets, the pastry is typically made with lard or vegetable shortening, while in the Anguillan adaptation, butter is used for a richer flavor. Additionally, the filling in the Anguillan version incorporates coconut flakes and nutmeg, adding a tropical twist to the traditional recipe. We alse have the original recipe for Pastissets, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (85g) sweetened coconut flakes 1 cup (85g) sweetened coconut flakes
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 21g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the coconut milk to the flour mixture and mix until a dough forms. Knead the dough gently until it comes together.
3. 3.
   In a separate bowl, combine the granulated sugar, vanilla extract, ground nutmeg, and sweetened coconut flakes. Mix well.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
6. 6.
   Use a round cookie cutter to cut out circles from the dough.
7. 7.
   Place a spoonful of the coconut filling in the center of each dough circle.
8. 8.
   Fold the dough over the filling to create a half-moon shape. Press the edges together to seal.
9. 9.
   Place the pastissets on a baking sheet lined with parchment paper.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until golden brown.
11. 11.
    Remove from the oven and allow to cool completely.
12. 12.
    Dust the pastissets with powdered sugar before serving.

Treat your ingredients with care...

• Coconut flakes — Make sure to use sweetened coconut flakes for the filling, as they provide the desired level of sweetness. Unsweetened flakes may result in a less flavorful filling.

Tips & Tricks

• For an extra touch of flavor, you can add a teaspoon of rum to the coconut filling.
• If you prefer a more pronounced nutmeg flavor, you can increase the amount to 1/2 teaspoon.
• Serve the pastissets warm with a scoop of coconut ice cream for a truly indulgent dessert.
• If you don't have a round cookie cutter, you can use a glass or a jar with a similar diameter to cut out the dough circles.
• Store the pastissets in an airtight container to maintain their crispiness.

Serving advice

Serve the Anguillan Coconut Pastissets as a delightful dessert or snack. They are best enjoyed with a cup of hot tea or coffee.

Presentation advice

Arrange the pastissets on a serving platter and dust them generously with powdered sugar. You can also garnish with a sprinkle of toasted coconut flakes for an extra touch of elegance.